Crispy Okra: A Delicious Snack and Side Dish
Bhindi or Okra is my favourite sabzi and this kurkuri bhindi or crispy okra recipe is one of my family’s most liked recipes. It is one of the easiest recipes with a handful of simple ingredients that could be easily found in any pantry.
This delicious and super crispy bhindi recipe is great for starters as well as main course when paired along with daal and boiled rice. Be sure to prepare a big quantity as they disappear in minutes, even the pickiest eaters love this dish. Leave me your feedback in comments if you try this recipe.
Also check my bhindi karahi recipe, you’ll like it too.
The Ingredients needed for kurkuri bhindi or crispy okra:
Serving Suggestions:
- Serve with daal or kadhi and boiled rice.
- You can also serve it as a snack with ketchup or imli chutney.
- I personally like having this kurkuri bhindi with roti, green chutney and lassi.
Where can I find okra or bhindi?
Finding fresh okra or bhindi is a real struggle if you are living in small towns (like me) here in Germany. It is usually available in Pakistani/Indian grocery stores (in big cities). I ordered mine from Jamoona (an online grocery store) and quite impressed with the quality of their products especially the fresh produce.
If you’re living in Germany, do order from them. Click here to have a look at their online store they have a wide variety of products.
To avoid making slime free okra:
- Wash the bhindi in advance and dry it completely with kitchen towel (let it dry overnight if possible) otherwise it will be slimy and sticky.
- Adding lemon juice also helps remove slime from the okra.
Recipe Notes:
- I used rice flour to give more crunch to this kurkuri bhindi, but you can totally skip it.
- I prefer using Himalayan salt for my recipes.
- Adjust the spices to your liking.
- You can also fry few green chilies along with the bhindi.
- Oil should be enough hot otherwise the okra will become soggy. But if it is burning hot the okra will burn in no time.
- You can easily double or triple this recipe.
- I like the tender seeds of okra in this recipe for extra crunch, but you could discard them if you don’t like them.
Watch how to make this kurkuri bhindi or crispy okra:
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Ingredients
- ½ kg okra (bhindi) (washed, dried, cut into strips)
- 2 teaspoons Himalayan pink salt (or to taste)
- ½ teaspoon turmeric powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon carom seeds (ajwain)
- 2 teaspoons red chili powder
- 1 teaspoon amchur powder (dry mango powder)
- 1 lemon
- ½ cup gram flour (besan)
- 2 tablespoons rice flour
- oil (for deep frying)
- 1 teaspoon chaat masala
Instructions
- In a bowl, add the bhindi, salt, turmeric, cumin, coriander, carom seeds, red chili powder, amchur powder, and lemon juice. Mix well.
- Add the gram flour and rice flour. Mix until the bhindi is well coated.
- Heat oil in a pan. Deep fry the bhindi in small batches over medium to high heat until golden brown and crispy.
- Drain on a plate lined with a kitchen towel to absorb excess oil.
- Your crispy, crunchy kurkuri bhindi is ready! Squeeze some lemon over it and sprinkle with chaat masala.
- Serve hot with dal or kadhi and boiled rice. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- Adjust the spices to your taste.
- You can fry a few green chilies along with the bhindi for added flavor.
- Ensure the oil is hot enough to crisp the okra, but not so hot that it burns quickly.
